I was thinking about this earlier after grinding a 15 lb grain bill for my next IPA by hand. I fully expect to end up with 1.07ish OG. That's a lot of malty goodness left behind in the mashtun. Perhaps enough for a small ale or something. I consider that wasted effort. Every beer that I put down doesn't need to be 100 IBU and 8%+ ABV. So do you ever use second runnings to make another beer? What are your guidelines? I'm thinking that as long as I can get at least 5 gallons out at 1.04ish it'll be worthwhile. I wouldn't even mind compensating with some DME to get the wort to a respectable OG.
Do you use second runnings?
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greencoat
Well-Known Member
Give the word "partigyle" a good ol' Google.
This link is to a great article by Randy Mosher on parti-gyle brewing. I found the charts linked in the article to be VERY helpful. Easy stuff.
http://www.brewingtechniques.com/library/backissues/issue2.2/mosher.html
Schlante,
Phillip
http://www.brewingtechniques.com/library/backissues/issue2.2/mosher.html
Schlante,
Phillip
Dynachrome
Well-Known Member
https://www.homebrewtalk.com/f127/what-i-thinking-165148/
I did something like what you described. It made great beer. It was lower alcohol and kind of dry. I had kind of a surealistic secondary. Decanting from the bottles back into a pot to "cool off". Too much priming sugar probably made it dry to mouth feel.
I did something like what you described. It made great beer. It was lower alcohol and kind of dry. I had kind of a surealistic secondary. Decanting from the bottles back into a pot to "cool off". Too much priming sugar probably made it dry to mouth feel.
bmsteele
Active Member
Ain't no party like a partigyle party cause a partigyle party don't stop
greencoat
Well-Known Member
Only his 4th post and already packin' this kinda heat. Damn kid - this one means business.
matt415
Well-Known Member
even if you dont make a second beer from the runnings you could save it for starter material. i usually save some runnings into 2 liter bottles then freeze them till i need them.
With my no sparge RIS I made a really good stout. I added a few things to it. The keg went fast.
You can't really get much higher efficiency than normal. You can use what was lost to such a large grain bill with more water. Efficiency is a lot about grain to water ratios.
You can't really get much higher efficiency than normal. You can use what was lost to such a large grain bill with more water. Efficiency is a lot about grain to water ratios.
Myke_J
Well-Known Member
I've done this and I've also made a few second running beers. The first one was the second runnings of a IIPA and it didn't come out so well. I think I sparged to low and got excessive tannins. The last one I did was the second runnings off of my barleywine. It was a big grain bill with lots of Marris Otter, Munich, Special B, and Aromatic. I collected 7.5 gallons in the kettle, hopped with EKG, and added 2#'s of extra light DME to end up with 5.5 gals in the fermenter at 1.054. I pitched Wyeast 1968 London ESB yeast and it finished at 1.013. It's a great tasting ESB, although the grain bill makes it kind of unique. It's a little maltier then most ESB's I've had, but I'm really digging it and will definitely make it each time I make this barleywine.
Well I went ahead and tried it. I started off with an IPA that came out to about 1.080. I had a very violent boilover and lost at least half a gallon so I went ahead and added some water to bulk it up. It ended up at 1.062 which I think will be better for the amount of hops I used. I don't even know what the second batch I brewed up would be classified as. OG was 1.044. I ended up with about 3.5 gallons of wort. For hops I used an ounce of magnum @ 60 minutes and half an ounce of willalmette at 15. I guess it would just be considered a classic pale. I used Nottingham's yeast for both.
Pilgarlic
Well-Known Member
I recently pitched Notty into a 1.045 3.5 gallon batch of second runnings from a Belgian dark strong ale and hopped it with EKG. It attenuated all the way down to 1.004 so it's a bit dry but it's fine beer. I'm going to try a really low gravity "biere de table" from second runnings soon.
You could call it a Special Bitter. The main difference between Bitters and Pales is the latter have aroma hops. Bitters might be a bit darker, but not always.
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